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Monday, April 4, 2011

Baked Herbed Shrimp

From the kitchen of One Perfect Bite...We had another gorgeous day and, despite a bad case of Spring fever, a lot needed to be done before the sun set. That meant dinner, if it was going to happen, must needs be light and late. I had seen a recipe in the latest issue of Fine Cooking that I wanted to try and because it was so simple I knew it would be perfect for tonight's supper. Bob was charged with procuring shrimp and while he was at the fish market, I set rice to steam and made the herb flavored oil in which the shrimp were to bake. There was a small hitch. I forget the Silver Fox has an acquisition gene that prevents him from buying anything that is not super-sized. He returned from the market with shrimp near the size of Pacific lobsters. He was about to comment on their cost, but I stopped him before the amount could cross his lips. Some things aren't meant to be shared. The market had shelled and cleaned the shrimp, so I reheated the oil, added the shrimp and after a good toss put the skillet back into the oven. Dinner was on the table in 15 minutes. While these shrimp will never replace my Greek and Italian favorites, they are lovely and I will make them again. I thought those of you observing Lenten abstinence might enjoy a different take on scampi. Here's the recipe. The changes I've made are highlighted in red. I know you'll enjoy this dish.Baked Herbed Shrimp...from the kitchen of One Perfect Bite adapted from Fine Cooking Magazine

Directions:1) Position a rack in center of the oven and heat the oven to 400°F.2) Pour olive oil into a 9 x 13-inch baking dish. Add thyme, rosemary, orange peel and pepper. Bake until oil is fragrant, about 12 minutes.3) Add shrimp to oil mixture in dish and toss with wooden spoons or tongs until all surfaces of shrimp are coated. Bake until shrimp are pink and firm, 8 to 10 minutes.4 ) Add vinegar and 1/2 teaspoon salt . Toss well and let rest at room temperature until oil cools slightly, about 5 minutes. Discard herd and orange peel. Sprinkle top of shrimp with reserves 1/2 teaspoon sea salt. Yield: 4 servings.

I love it that you stopped your husband from telling you the price, and that he didn't feel compelled to, haha! Sometimes the sweetest (and tastiest) things in life deserve to never have their price named in dollars, they are just that good. Thanks for another lovely recipe!

Mary, this shrimp dish looks so delicious, only the thought og that sauce over the rice make my mouth watering :) Thanks for sharing such a nice recipe, for sure I'll make this for me and my husband (which also bought shrimp, but they only have one size at the small store we do groceries shopping :))

Oh, Mary, I am still chuckling about the Silver Fox's issue with the aquisition gene! I favor big myself. I bought a pork shoulder roast yesterday, for two of us, that could feed a small army... but, I love cooking big pieces of meat! LOL! I think dinner invitations are in order.

My husband does the very same thing--I now make it a point to avoid asking him to go to the store at all costs! Bless his heart, I know he has good intentions, but he's not near as practical as myself! As for your recipe, it looks SO wonderful!!! While my husband is rather picky, shrimp is definitely something we both absolutely love--as do my two kids!

Ah yes, my husband is in possession of the same gene. I think it would be most interesting to trace the genealogy--perhaps to the same "hunter and gatherer". He's the one who never mentions price. No matter how procured, or the cost, this recipe looks delicious!

My husband inherited the same gene :o) Too funny!These shrimp look and sound wonderful and would make for a very satisfying meal just with a big piece of crusty bread for dipping. Love the lightness of this meal!I hope you are having a wonderful week :o)

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